Butternut Harvest Bisque

Melt the butter in a large saucepan over medium heat. Add the squash, leek, and garlic. Cook, stirring frequently, for 5 minutes or until the leek is soft.

Add the apple cider and ginger. Bring the soup to a boil. Reduce the heat to a simmer, cover the pan, and cook for 1 hour or until the squash is very tender.

Remove the pan from the heat and let the squash cool slightly. Add 1 cup of the broth to the squash, then transfer the mixture to a blender and puree (in batches if needed). Return the soup to the saucepan.

Add the remaining broth to the soup. Bring the soup to a simmer and season to taste with salt and pepper.

Divide the soup among individual soup bowls. Drizzle each serving with cream or sour cream and sprinkle with grated nutmeg. Garnish with parsley, if desired.